Flower Cake Recipe
Uploaded by Renshaw Baking
- 225 g unsalted butter - softened
- 225 g caster sugar
- 2 tsp vanilla extract
- 4 large eggs
- 200 g self-raising flour
- 25 g corn flour
- 3 tbsp milk
- 125 g unsalted butter - softened?
- 400 g icing sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
- 15 kg Renshaw White Ready to Roll Icing
- 250 g Deep Purple Ready to Roll Icing
- 250 g Fuchsia Ready to Roll Icing
- 250 g Yellow Ready to Roll Icing
- 250 g Lincoln Green Ready to Roll Icing
- Green royal icing
Renshaw products used
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Preheat the oven to 180°C / 350°F / gas mark 4.
Cream the butter and caster sugar and add two teaspoon of vanilla extract.
Add the eggs, one at a time, adding a spoonful of flour between each.
Fold in the rest of the self-raising flour and corn flour and when mixed in, add 3-4 tablespoons of milk.
Pour the batter into three 6in round cake tins and bake for about 25 minutes until a cake skewer comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.
To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.
Take half the prepared buttercream and the raspberry jam and sandwich the three layers of the cakes together.
Cover the 6in cake with a thin layer of the remaining buttercream.
Knead 1.5kg Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.
Place the sponge cake on an 8in drum and lift the white icing over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.
Knead and roll out a selection of Renshaw Deep Purple, Fuchsia, Yellow and Lincoln Green Ready to Roll Icing.
Using a selection of flower and leaf cutters, cut out the flowers from the icing and allow to dry on a piece of sponge until set. Cut out leaves and allow to set.
Secure the flowers and leaves into position on the cake using royal icing. Using a no2 plain icing tube, pipe leaves and stems onto the cake to compliment the flowers.